Home Forums Hunting & Shooting Food, Cooking, and Game Preparation marinade for deer loin

Gents:

Any suggestion for a boneless deer loin (backstrap) marinade?

Simple is good, here...appreciate any and all

tom

Olive oil, salt, pepper, garlic salt.
Grilled medium rare.

overnight type of thing?

I will often mix up some soy sauce, Italian dressing, and some seasonings in a container and marinate the meat. Pull them out and cook them over a period of several days.

I've found the longer they soak the better.

Can't give you any specific recipe, just mix up what feels right.

-Jake

We usually do but not necessarily.
If having for dinner then do it earlier in the day.

I do the same but mix olive oil, a little balsamic vinegar and a little hint of cayenne along with the other spices listed. Let it soak at least 4 hours but overnight is better.

Appreciate it all.

Anybody use a sweet marinade?

This, no marinade. Pull at 125 deg or so. Let it rest 5 min and slice.

I haven’t done a sweet marinade. But I do balsamic vinegar, soy sauce, splash of Worcestershire, garlic, Dijon mustard and I either add coffee grounds or the left over coffee from the morning. Sounds weird but it’s pretty tasty.

I like Sun dried Tomato salad dressing, it has a little more seasoning and a little less vinegar flavor than Italian dressing.

Venison loin needs no marinade. Just ruins taste.

I used to use a lot of marinades but seldom do anymore. If I have stronger tasting venison like some mule deer shot during the rut, I'll brine overnight in salt water and then use olive oil and a dry rub prior to grilling. Another option that I like is to baste while grilling with equal parts soy sauce, brown sugar and butter which adds a nice mild flavor that's not overpowering.

Salt, pepper, garlic and olive oil.
Montreal and olive oil.
Thyme, rosemary, s-p-g, olive oil.

No wet marinade necessary.

Grill to 120-125 and let rest for ten minutes.

1 cup red wine, half cup olive oil, salt, pepper, any other herbs and spices you like. Put it all in a big zip lock with the meat for 4 to 12 hrs.

Use rest of bottle of wine to marinate the cook.

Or skip step one and go directly to step two.